Dr. Yan Wang is a Professor at Harbin University of Commerce, where he leads the Key Laboratory for Food Science & Engineering. His research focuses on food fermentation engineering and biocatalysis, with an emphasis on enzymatic processes, microbial transformation, and food safety. He holds a Ph.D. in Food Science, specializing in enzymatic synthesis and properties analysis of medium-long chain fatty acid starch esters. Dr. Wang has contributed significantly to the study of biotransformation in food, pharmaceuticals, and biobased chemicals. His work is recognized internationally for its practical applications in food production, health, and sustainability. He has received multiple awards for his innovative research, including provincial science and technology awards. With a passion for advancing both theoretical and applied science, Dr. Wang continues to drive research excellence in food science and biocatalysis.
Profile
Scopus
Education
Dr. Yan Wang earned his Ph.D. in Food Science from Harbin University of Commerce in 2013, where he focused on the enzymatic synthesis and properties analysis of medium-long chain fatty acid starch esters. Prior to that, he completed his Master’s degree in Fermentation Engineering, researching biodegradation of Naphthalene and biosynthesis of Indigo by Naphthalene-degrading bacteria at Harbin University of Commerce. Dr. Wang’s academic journey began with a Bachelor’s degree in Food Science and Engineering from Beihua University, where he studied walnut yogurt research. His extensive education in food science, fermentation engineering, and biocatalysis has provided a strong foundation for his groundbreaking work in food safety, biotransformation, and biobased chemicals. His interdisciplinary expertise continues to inform his research, combining theoretical understanding with practical solutions to address global challenges in the food and pharmaceutical industries.
Experience
Dr. Yan Wang has an extensive career in academia, currently serving as a Professor at the School of Food Engineering at Harbin University of Commerce, where he has been part of the faculty since 2013. He began as a lecturer and progressed to an associate professor role before becoming a full professor. His professional research experience spans food fermentation engineering, biocatalysis, and biotransformation processes, focusing on novel microbial resources, industrial fermentation, and bio-separation techniques. Dr. Wang has led several key projects funded by prestigious organizations such as the Heilongjiang Provincial Natural Science Foundation and the National Natural Science Foundation of China. His research spans a wide range of topics, including enzyme catalysis in nonaqueous solvents, chiral drug separation, and biosynthesis of functional compounds. His work integrates fundamental research with applied science to develop new food additives, biocatalytic processes, and sustainable food technologies.
Awards and Honors
Dr. Yan Wang’s work has earned him several prestigious accolades, reflecting his contribution to the field of food science and biocatalysis. In 2020, he received the second prize in the Provincial University Science and Technology Award for his groundbreaking work in the creation of new food additives and food safety detection based on biocatalysis. His research on methane-oxidizing bacteria also earned him the second prize in the Provincial Natural Science Award in 2014. In 2013, his work on the biosynthesis of corn starch palmitate by Novozym 435 received the second prize in the Provincial Natural Science and Technology Academic Achievement Award. Dr. Wang’s awards acknowledge his significant contributions to advancing food science and biocatalysis, positioning him as a leading researcher in his field. His research has had substantial impacts on food safety, sustainability, and the development of novel food technologies.
Research Focus
Dr. Yan Wang’s research focuses on biocatalysis and its application to food, pharmaceuticals, and biobased chemicals. His primary interests lie in enzymatic catalysis in nonaqueous solvents, enzyme stereoselectivity for organic synthesis, and the development of microorganisms for biotransformation and biocatalysis applications. Dr. Wang explores novel microbial resources for industrial fermentation, bio-separation, and purification techniques. He has pioneered research in biosynthesis by methanotrophic bacteria and the separation of chiral drugs using biocatalytic processes. His work in microwave and lipase catalysis aims to improve the efficiency of starch-fatty acid complex preparation in low water activity systems, contributing to sustainable food production technologies. Dr. Wang’s research is integral to advancing food safety, improving industrial fermentation processes, and developing new biocatalytic applications that meet the needs of the food and pharmaceutical industries, all while ensuring environmental sustainability.
Publication Top Notes
- Yan Wang; Yue Wang; Shuai Zhang; Ning Zhao; Yu Fu; Jia Ying-Xin; Na Zhang. Cu²⁺ Induced Regulation and Construction of FAD-Mb/Cu-Mb@AuNPs Bi-functional Mimetic Enzyme for Glucose Visualization Detection, Microchemical Journal, 2022, 175: 107207.
- Yan Wang; Yue Wang; Shuai Zhang; Ning Zhao; Jiaying Xin; Lirui Sun. Detection of Cu²⁺ by Mb-coupled Lipase Biosensor with Differential Pulse Voltammetry, Food Science, 2021.08.27.
- Yan Wang; Yue Wang; Shuai Zhang; Ning Zhao; Jiaying Xin; Lirui Sun. The Preparation of FAD Nucleic Acid Aptamer Sensor and Its Application for Glucose Detection, Food Science, 2021.08.17.
- Yan Wang; Ye Xue; Peng Gao; Boxin Dou; Jiaying Xin. Visual Detection of Cu(II) Ions in Water Using Gold Nanoparticles Modified with Methanobactin, Mater. Express, 2020, 10(2): 190-198.
- Yan Wang; Peng Gao; Ye Xue; Jiaying Xin. Novozym435-Gold Nanoparticles Biohybrids as an Efficient Catalyst for Synthesis of Ferulic Acid Starch Ester, Journal of Nanoscience and Nanotechnology, 2019, 20(2): 1066-1073.